Compound Butter - 3 Recipes - HONEY BOURBON BACON, Cajun and Lemon Herb (2024)

Pin It Now!

Did you happen to catch my post yesterday about Grilling Surf and Turf (Filet Mignon and small Lobster Tails)???

I am a pretty firm believer that steaks should be seasoned with Salt and Pepper and a little drizzle of Olive Oil. But about the only accompaniment to a great steak that I do like is to slather a bit of Compound Butter on top and let the butter melt into the meat while the flavorings hang out on top. It just literally OOZES Luxury!

Here's you a definition...

Compound butters(French: "Beurre composé", pl. "Beurres composés") are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to asauce.
Compound butters can be made at home or purchased commercially. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

So many uses... Once made I love to add to vegetables, top a steak (like here)... and I even used a Lemon-Herb Butter to baste the Lobster....

But really, it is mostly all about the steak!

It really is very very easy to make. I usually think of this whenever Butter is on sale. Good old Land-O-Lakes was recently selling for just $2 a pound. The rest of the ingredients are just about always hanging out in my pantry...

Lemon Herb Butter...
2 Sticks Butter, softened to room temp
Zest of 1 Lemon
2 TBS Assorted dried Herbs (I used Dill and Rosemary)

Instructions are simple...
Combine everything and whip

For the CAJUN Butter...
2 Sticks Butter, softened to room temp
2 TBS Brown Sugar
2 TBS Commercial Cajun Spice Mix

Combine everything and whip

For the Honey Bourbon Bacon Butter...
2 Sticks Butter, softened to room temp
2 pieces thick slice BACON, fried crisp and Crumbled
1 TBS Honey
1 TBS Good Kentucky sippin Bourbon

Combine everything and whip

As to storage...

Easiest thing to do is to keep a tube in the refrigerator if you know you will use it up within a week. Otherwise, best to freeze it. The butter doesn't go bad but the fixins could make the butter mold.

So, form the butter into a tube on a sheet of plastic wrap.

roll up so you have a tube. Then just wrap the whole thing up, making sure the ends seal.

Best to use this up, even when frozen within a month.

It's not hard to do.

Steaks and lobster... Fantastic with this butter.
but also try...
Just about any vegetable. I just sauteed some Vidalia Onions and add the Honey Bourbon bacon butter. Just ate the onions like that, nothing extra!
The Lemon Herb goes great with Snap Peas.
That spicy CAJUN Butter is perfect with bread (toasted on a grill!!!).
Corn on the Cobb season is coming soon... any of these would add something special to my favorite vegetable!
Even a simple hamburger gets an upgrade with a bit of this!

This is one of the easiest, least expensive (shop the sales) ways to add luxury and an amazing presentation to a simple backyard BBQ...

*************************************************************************

So, I am pleased to list this as one of my Growing list of "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDSof followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ...FAVORITE FOOD BLOGGERS! on Pinterest

Compound Butter - 3 Recipes - HONEY BOURBON BACON, Cajun and Lemon Herb (2024)

FAQs

Why do chefs use compound butter? ›

Compound butter or “beurre composse” in French is simply unsalted butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic. This creamy spread can be easily added to meats, and sauces sides to add extra flavor.

Learn More ›

How long does herb compound butter last? ›

How To Store Compound Butter. You should store compound butter in the fridge or freezer in an airtight container. Depending on the ingredients you've added to the butter, it should last in the refrigerator for one week and a maximum of one month. In the freezer, compound butter will last for months.

Explore More ›

Is butter compound good for baking? ›

What Is Compound Butter Used For? Compound butter is used as a flavor enhancer for meats, vegetables, and baked goods.

Read On ›

What is Gordon Ramsay's compound butter recipe? ›

Compound Butter:

¾ cup unsalted butter, room temperature.
2 tablespoons chopped sage.
2 tablespoons chopped rosemary.
2 tablespoons chopped thyme.
2 cloves garlic, finely grated.
Zest of 1 lemon.
½ teaspoon kosher salt.

Learn More Now ›

Should I refrigerate compound butter? ›

Compound butter can be kept refrigerated for several days. They can also be frozen for several months by being wrapped in plastic wrap and stored in plastic freezer bags.

Read The Full Story ›

Can compound butter go bad? ›

Once the compound recipe is complete, you must store butter in the refrigerator as you normally would. In many cases, herb-infused compound butter can last up to two months in the refrigerator. However, storage time really depends on the ingredients you've included in the compound butter recipe.

Show Me More ›

Can you freeze homemade compound butter? ›

Store in an air tight container for up to one week in refrigerator. If freezing, compound butter will keep for 5-6 months.

Get More Info Here ›

What is another name for compound butter? ›

It can also be used to finish a dish—like our Black Truffle Flavored Butter on top of a steak—which is why the term 'finishing butter' is commonly used to describe compound butter, too.

Learn More Now ›

How long does compound butter last in fridge? ›

How long compound butter lasts depends on ingredients used. If you've added fresh herbs, your compound butter will last about five days. If you've added shelf-stable ingredients such as cinnamon or honey, it will last longer.

Get More Info Here ›

What do you wrap compound butter in? ›

If you need to store it, simple take a sheet of plastic wrap or parchment paper and add the butter into the center. Fold one side over and form a log with your hands. Roll the plastic to cover any exposed ends then twist and tighten the ends in opposite directions to form a tight log.

Discover More Details ›

Can you melt butter for compound butter? ›

Don't do it! If you microwave the butter, it will likely start to melt, and if your butter is cold, you won't be able to stir in the herbs. Instead, put a stick of butter on the counter, walk away, and let it soften for an hour or so.

View Details ›

Can you add liquid to compound butter? ›

Limit your liquids.

Using liquids can make the consistency of compound butter too wet. If you're folding in lime juice, tequila, or any other liquid, be sure to limit the measurement to 1 teaspoon per 1/2 cup of butter.

Know More ›

What are the benefits of compound butter? ›

Every cooked meat, every protein, benefits from a good compound butter because it allows the fat to baste and add additional flavor. It's typically incorporated with fresh or fragrant aromatic herbs. As it heats up, the oils and fat heat up, releasing the oils and aromatics for an additional depth of flavor.”

Why do chefs use clarified butter instead of regular butter? ›

Milk solids are the reason butter starts to burn at a lower temperature than something like olive oil. When you clarify butter, you remove all the milk solids and water, but are left with the butterfat. This creates a higher smoke point, which makes clarified butter ideal for cooking and sautéing.

Why does Gordon Ramsay use so much butter? ›

I think his “obsession” is rooted in his training. Ramsay was trained in the classical French style, like many of us. He knows that butter is a powerful versatile ingredient and a stick of the stuff is always in the top of his tool box. To a chef, butter is more than a tasty spread for your breakfast toast.

Learn More ›

What butter do professional chefs use? ›

You can't go wrong by following the lead of people who make really, really good food for a living. When given the choice, professional chefs and bakers almost always prefer to use European butter imported from France. The simple explanation is that it's more flavorful than other types of butter.